skillet lemon agave chicken recipe
break out the skillet, but leave the marinade to us with our lemon agave dressing! juicy skin-on chicken thighs bursting with lemony flavor, paired with equally flavorful chopped zucchini and potatoes for a one-pan dish that's sure to impress! perfect for a holiday get-together or a weeknight dinner with the fam. just remember to marinade the chicken for at least four hours for optimum flavor explosion!print share this
4 bone-in, skin on chicken thighs
½ cup organicgirlⓇ lemon agave dressing
2 tablespoons preferred vegetable oil, divided
½ pound red-skinned potatoes, quartered
1 large zucchini, cut into 1″ pieces
6 sprigs thyme
½ teaspoon fine sea salt
½ black pepper
1. in a bowl, combine chicken and dressing, tossing to coat. cover and refrigerate at least 4 hours or overnight.
2. preheat oven to 375℉.
3. remove chicken from marinade, allowing excess to drip off, and place in a large, heavy skillet.
4. in a medium bowl, toss potatoes and zucchini with 1 tablespoon oil, thyme, salt and papper. place vegetables in skillet around chicken and transfer to oven.
5. bake until chicken is cooked to an internal temperature of 175℉. enjoy!